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SPECIAL DIET

Okonomiyaki

This okonomiyaki recipe proves that weeknight dinners don't have to be boring! It cooks in a flash, and it's healthy, delicious, and super fun to make.

Ingredient

  • 3 packed cups finely shredded cabbage, about ½ medium*
  • 1¼ cups chopped scallions, about 1 bunch
  • 1 cup panko breadcrumbs
  • ¾ teaspoon sea salt
  • 3 large eggs, beaten
  • Extra-virgin olive oil, for brushing
  • For serving
  • Vegan Worcestershire sauce, Annie’s recommended
  • Mayo, Sir Kensington’s or Kewpie recommended
  • Sesame seeds
  • Pickled ginger
  • ½ sheet nori, sliced**
  • ½ cup microgreens, optional
Direction
  • In a large bowl, combine the cabbage, scallions, panko, and salt. Gently mix in the eggs. (Note: the mixture will be very loose and cabbagey, not like a flour pancake batter. If it's very dry, let it sit for 10 minutes).
  • Heat a nonstick skillet over medium heat. Brush the skillet with olive oil and use a ¼ measuring cup to scoop the cabbage mixture into the skillet. (It's ok if it doesn't seem cohesive, it'll bind together as the egg cooks). Flatten gently with a spatula so that the mixture is about 1/2 inch thick. Cook for 3 minutes per side, or until browned, turning the heat to low as needed. Repeat with the remaining mixture, wiping out the skillet and brushing with more oil as needed.
  • Drizzle the okonomiyaki with Worcestershire sauce and thin strips of squeezed mayo. Top with sesame seeds, pickled ginger, and nori. Sprinkle with microgreens, if desired. Serve hot.

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